Ingredients
3 large egg whites, room temperature1 teaspoon baking powder1 teaspoon vanilla extract3/4 cup sugar4 ounces German sweet chocolate, grated1 cup crushed Ritz crackers (about 25 crackers)1/2 cup chopped pecansFILLING:1/4 cup butter, softened1/2 cup confectioners’ sugar1/2 teaspoon vanilla extract1 cup marshmallow creme
Preparation
Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans.
Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For filling, in a large bowl, beat butter, confectioners’ sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.
